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Volatile compounds in food authenticity and traceability testing

The result's identifiers

  • Result code in IS VaVaI

    <a href="https://www.isvavai.cz/riv?ss=detail&h=RIV%2F60461373%3A22330%2F11%3A43892693" target="_blank" >RIV/60461373:22330/11:43892693 - isvavai.cz</a>

  • Result on the web

  • DOI - Digital Object Identifier

Alternative languages

  • Result language

    angličtina

  • Original language name

    Volatile compounds in food authenticity and traceability testing

  • Original language description

    In recent decades, issues related to authenticity as well as product tracing have become of enormous importance for diverse stakeholder groups, not only for companies and scientific professionals but also for consumers. Measurement of food volatile fingerprints in a nonselective way together with profiling approach, as introduced in this chapter, represent, undoubtedly, one of the challenging options to obtain the information on samples composition. In addition to these applications, control of volatiles fingerprints/profiles may enable industry monitoring or technological steps, thus keeping standardized quality of their products. In this chapter, following topics are discussed in details: (i) food authenticity, fraud, and traceability; (ii) testing of food authenticity using fingerprinting and profiling techniques; (iii) chemometrics in data analysis; (iv) case studies (beer, wine, spirits, coffee, honey, olive oil, cheese).

  • Czech name

  • Czech description

Classification

  • Type

    C - Chapter in a specialist book

  • CEP classification

    GM - Food industry

  • OECD FORD branch

Result continuities

  • Project

    <a href="/en/project/QH72144" target="_blank" >QH72144: Support of healthy beebreeding and valuable production with release of natural antimicrobial and probiotic substances</a><br>

  • Continuities

    P - Projekt vyzkumu a vyvoje financovany z verejnych zdroju (s odkazem do CEP)<br>Z - Vyzkumny zamer (s odkazem do CEZ)<br>S - Specificky vyzkum na vysokych skolach

Others

  • Publication year

    2011

  • Confidentiality

    S - Úplné a pravdivé údaje o projektu nepodléhají ochraně podle zvláštních právních předpisů

Data specific for result type

  • Book/collection name

    Food Flavors: Chemical, Sensory and Technological Properties

  • ISBN

    978-1-4398-1492-5

  • Number of pages of the result

    57

  • Pages from-to

    355-411

  • Number of pages of the book

    504

  • Publisher name

    CRC Press

  • Place of publication

    Boca Raton

  • UT code for WoS chapter